Chicken Soup

Name: Chicken Soup
Ingredients: 1 Whole chicken approx. 3 to 5lbs.; 16-18 cups water (enough to cover chicken in large pot); 4 tsp. salt; 5 onions-I use brown or white-; cut in large chunks; 4 stalks of celery with leaves; cut in large chunks; 2 bay leaves; 2 garlic cloves; 1 tsp. dried thyme(optional); 2 chicken bouillon cubes; pepper to taste; Carrots; Noodles; Grated Romano cheese

15 ingredients

6 steps

Ingredients

1 Whole chicken approx. 3 to 5lbs.
16-18 cups water (enough to cover chicken in large pot)
4 tsp. salt
5 onions-I use brown or white-
cut in large chunks
4 stalks of celery with leaves
cut in large chunks
2 bay leaves
2 garlic cloves
1 tsp. dried thyme(optional)
2 chicken bouillon cubes
pepper to taste
Carrots
Noodles
Grated Romano cheese

Directions

1

In large pot simmer chicken and rest of ingredients for approx 3 hrs. until chicken pulls away from the bones easily and vegetable are very soft.
2

Remove chicken when soup cool enough, and remove chicken from bones. Discard skin and bones. Strain cooled vegetable in a colander or large strainer, pushing on the softened vegetables.
3

Remove bay leaves
4

After completely cool freeze portions in plastic containers
5

You can cut this recipe in half if needed. Use a chicken approx. 3 lbs. and use water to cover.
6

You can experiment with it, to your taste.